|200 g||smoked salmon|
|200 g||jarred sun-dried tomatoes|
|200 g||heavy cream|
|1 tsp||powdered vegetable broth|
|basil for garnish|
Drain the tomatoes, reserving some of the oil.
Heat a large pot of salted water over medium-high heat.
Peel and mince garlic and roughly dice drained sun-dried tomatoes.
In a frying pan, heat some of the reserved tomato oil and add diced tomatoes. Fry for approx. 2 min.
Add tagliatelle to the pot of salted water and cook al dente, according to package instructions.
Cut smoked salmon into thumb-sized pieces. Add salmon and garlic to the frying pan with the tomatoes and fry for approx. 2 min. more.
Add heavy cream and lemon juice to the frying pan.
Add powdered vegetable broth to the sauce, reduce heat to medium-low, and cook for approx. 10 min. more. Season to taste with pepper and nutmeg.
Strain tagliatelle and transfer to plates. Serve with tomato-smoked salmon cream sauce and garnish with basil. Enjoy!